Roasted Cauliflower Salad With Feta And Dates
Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.
Yield
4
Ingredients
1 large head of cauliflower (about 2½ lb.), leaves removed, stem
trimmed
¼ cup (or more) plus 2 Tbsp. extra-virgin olive oil; plus more for
drizzling
1 garlic clove, finely grated
3 Tbsp. red wine vinegar
2 tsp. honey
Kosher salt
1 medium red onion, cut into 1"-thick wedges through root
end, layers separated
6 oz. feta, thinly cut into slabs
2 Tbsp. drained capers
2 Tbsp. shelled raw pistachios
2 big handfuls of arugula (about half of a 5-oz. package)
1 cup torn pitted Medjool dates (about 4 oz.)
Freshly ground pepper
Instructions
Step 1
Place a rack in lowest position in oven; preheat to 450°. Cut 1 large head of cauliflower (about 2½ lb.), leaves removed, stem trimmed, through core into 1⁄2"-thick slabs (this will allow the cauliflower to sit flat against the baking sheet and brown more quickly and evenly; it’s okay if some fall apart). Arrange in a single layer on a large rimmed baking sheet; drizzle with 1⁄4 cup extra-virgin olive oil (or more if needed to evenly coat) and season generously with kosher salt. Roast cauliflower until starting to brown underneath, 18–22 minutes.
Step 2
Meanwhile, whisk 1 garlic clove, finely grated, 3 Tbsp. red wine vinegar, 2 tsp. honey, 2 Tbsp. extra-virgin olive oil, and a big pinch of kosher salt in a large bowl to combine, then set dressing aside.
Step 3
Scatter 1 medium red onion, cut into 1"-thick wedges through root end, layers separated, over cauliflower; drizzle onion with oil and season with salt (do not toss). Roast until onion is slightly softened, 14–16 minutes. Using a spatula, turn over any large pieces of cauliflower. Arrange 6 oz. feta, thinly cut into slabs, over and scatter 2 Tbsp. drained capers and 2 Tbsp. shelled raw pistachios on top. Roast until feta softens slightly and pistachios are golden brown, 9–12 minutes. Let cauliflower mixture cool 5 minutes.
Step 4
Add 2 big handfuls of arugula (about half of a 5-oz. package) and 1 cup torn pitted Medjool dates (about 4 oz.) to bowl with reserved dressing and toss to coat. Scatter salad over cauliflower mixture and, using a spatula, toss gently to combine; season with freshly ground pepper.
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